In a skillet, lightly roast the pumpkin seeds over medium heat for a few minutes. Stir regularly until they begin to brown slightly. Remove from heat and let cool.
Thoroughly wash and dry the parsley. Remove the thick stems and keep only the leaves. Depending on your preference, you could also add basil or cilantro.
In a blender or food processor, add the fresh herb leaves, garlic cloves, roasted pumpkin seeds, and grated parmesan cheese. Blend until the ingredients are well combined and finely chopped.
While blending, slowly pour in the olive oil until the pesto has a smooth and creamy consistency. Add more olive oil as needed to get the desired consistency.
Taste and season with salt and pepper to taste. Blend again to thoroughly mix in the seasonings.
Transfer the pesto to a clean, airtight jar. When serving, sprinkle with pumpkin seeds to add a touch of crunch!
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